Grammy's Kitchen · Prime Rib · The perfect Prime-Rib Beef Roast
One of 26 prime rib recipes we measured
from simply-delicious-food.com
It ranks #1 of 26 for browning depth among the prime rib recipes we compared. 4 cooks on simply-delicious-food.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 26.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 1% |
| salt | 0% | 0% |
| aromatics | 0% | 1% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1 x 3kg prime rib roast (bones attached) | |
| 28 g | 2 tablespoons olive oil/butter |
| sea salt flakes and freshly cracked black pepper (to taste) | |
| 300 g | 2 onions (quartered) |
| 6 g | 2 head of garlic (tops cut off) |
| 244 g | 4 carrots (roughly chopped) |
| 2 g | 2 sprigs fresh rosemary |
| 6 g | 6 sprigs fresh thyme |
Method: 10 steps, published by simply-delicious-food.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Excellent recipe! Just one star off, because this doesn't mention the key determiner of whether your prime rib turns out the way it should or not: sitting it on the counter to come to room temperature before cooking! Without that, you get a raw/cold centre wit” — a cook, 4.0★